Cherry Swirled Cheesecake Recipe

Name: Cherry Swirled Cheesecake
Prep time: 20 min
Yield: serving size: 8-10 servings
Ingredients: 1 1/4 cups chocolate cookie crumbs; 1/4 cup sugar; 1/3 cup butter, melted; 1 can cherry pie filling or topping; 1 tsp grated orange peel; 2 pkgs cream cheese, softened; 1 can Regular or Low Fat Eagle Brand® sweetened condensed milk; 3 eggs; 1/3 cup lemon juice; 1 tsp vanilla extract

Ingredients

1 1/4 cups chocolate cookie crumbs
1/4 cup sugar
1/3 cup butter, melted
1 can cherry pie filling or topping
1 tsp grated orange peel
2 pkgs cream cheese, softened
1 can Regular or Low Fat Eagle Brand® sweetened condensed milk
3 eggs
1/3 cup lemon juice
1 tsp vanilla extract

PREP TIME 20m
YIELD serving size: 8-10 servings

Instructions

Combine crumbs, sugar and butter; press firmly on bottom of 9" (23 cm) springform pan.
In blender container, purée pie filling until smooth; add orange peel.
In medium bowl, beat cheese until fluffy.
Gradually beat in Eagle Brand until smooth.
Add eggs, lemon juice and vanilla; mix well.
Pour half of batter into pan; top with ½ cup (125 mL) purée.
Repeat layering.
With knife, swirl purée into cheese mixture.
Bake in preheated 300°F (150ºC) oven 50-55 minutes or until centre is set.
Cool.
Chill.
Serve with remaining purée. Refrigerate leftovers.